January 2017 – Harper Macaw, Amedei, Ritual and Escazu

Featured Chocolate Makers

We are pleased to showcase bean to bar chocolate from Harper Macaw, Amedei, Ritual and Escazu.

Harper Macaw (USA) Amazon Rainforest 77% is an elegant dark chocolate made in northeast DC from directly traded Brazilian cocoa beans. Japanese-Brazilian farmer Michinori Konagano’s diverse agroforestry plot lies in the eastern Amazon region, with terroir yielding fruit-forward flavors and aromas. Harper Macaw is an eco-conservation mission driven company and every bar restores and protects forests in Brazil. This bar tastes of baking spices and has nice structured tannins.

Amedei (Italy) Toscano Black 70% is made from a blend of Trinitario and Criollo beans from farms that produce cacao exclusively for this chocolate maker. Amedei’s chocolate maker, Cecilia Tessieri is the first female master chocolate-maker in the world. This blend creates a very accessible, fudgey bar with hints of tobacco & malt. A nice premium chocolate bar that many chocolate critics agree is one of the finest.

Ritual Chocolate (USA) Madagascar Sambirano 75% is a bar our long term subscribers will be quite familiar with. Made with organic cacao from Bertil Akesson’s farms in the Sambirano Valley, this chocolate is often referred to as the “gateway chocolate” for non-believers, and Madagascar is often found in a craft maker’s lineup. This bar is rich with citrus and tropical notes, very fruit forward and a true expression of cacao from this region.

Escazu (USA) Piura Blanco Peru 70% is made with organic, Fair Trade cacao from a co-op in Peru. This heady silky chocolate has flavors of dried fruit and hints of caramel, with a nice fudgey melt. Escazu founder Hallot Parson makes this bar along with other single origin craft bars in Raleigh, North Carolina. This bar won a Good Food Award in 2016.

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